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This lactic acid bacteria produces moderate levels of acidity and sour flavors. Souring will need maturation times around 3+ months- Low sugar requirements will be necessary for these organisms to produce acidity- Organisms will have a difficult time growing in environments below a pH of 3.5. General brewing pitch rates apply for primary fermentation- Fermentation timeline will be slower – closer to 15-21 days depending on the strain
Read More: The Beginners Guide to Brewing Sour Beers
#acidic #sour #mild
Brewing Properties of Lactobacillus delbrueckii
The functional properties of brewing yeasts have a direct impact on the performance, quality and economics of the resulting beer.
The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting.
Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity.
Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear.
The optimal temperature is the range in which the yeast performs best without putting off any off-flavors. Pitching the yeast into wort usually happens at the low end of the temperature range.
Comparable Beer Yeast
If you cannot find Lactobacillus delbrueckii anywhere, you can substitute one of the following yeasts for a similar result.
Common Beer Styles using Lactobacillus delbrueckii
These are the most popular beer styles that make use of the Lactobacillus delbrueckii yeast:
Lambic, Berliner Weisse, Sours & Gueze
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